Instructions: Drain pineapple. Heavily grease muffin pans and sprinkle with almonds.

Resift flour with soda and salt. Beat cheese, sugar and vanilla together until smooth. Blend in egg. Add flour mixture alternately with sour cream.

Fold in drained pineapple. Spoon into prepared muffin pans. Bake in 350F oven about 35 minutes, until muffins are browned and test done. Remove from oven and let stand in pans 5 to 10 minutes. Turn out onto wire rack to cool.

**I used egg substitute for the egg and you could use fat free cream cheese, which should cut down on the fat even more.

NOTES : This one is excellent. You would NEVER guess they are lowfat.

They taste like pineapple upside down cake - YUM!

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